Ideal and proven concept to produce classic bread types
Oil and flour are reduced to a minimum. The line concepts are transparent, easy to operate, clean and service.
For every type of bread
Tailor made concepts: for every type of bread the Classica can be optimized: divider, rounder, proofer, moulder On each of the individual machines WP Haton can supply a large range of accessories in order to make the specific shape, to reach the required capacity or proof time, and to make the shape wanted, or to decorate the loaf before proofing and baking.
Classic make up system
A complete range of classic bread lines for small, medium sized and large bakeries and food producers, ranging from 600 – 10.000 pcs/h for almost all common types of dough. The lines consist out of the classic make up system, with a dough divider, conical rounder, intermediate proofer and sheeter moulder.
Classica lines can be tailor made for manual operation, semi-automatic and fully automatic operation. All equipment is state of the art and can be used with various accessories in many different versions for many different applications.
600 – 10,000 pcs/h.
Classica L < 3,600 pcs/h
Classica XL for high-speed lines < 10,000 pcs/h
10 reasons in advantage
Greater choice of hardware: More module and line configurations than any other supplier. 6 types of dividers, 4 types of rounders, 4 types of intermediate proofers, and 6 types of moulders can be used for various line concepts with capacities from 800 – 10,000 pcs/h.
Dough friendly machines: Extremely dough friendly in combination with high weight accuracy.
Dust free: All equipment is dust free and thus saving cleaning cost and healthy.
Wide experience: Since many years WP Haton is one of the leading manufacturers worldwide with many successful installations with many leading bread producers.
Highly process oriented: Long proofing times, 0 proof time, high water absorption doughs, sticky dough, bulky dough, cold and warm dough. they all can be processed.
Automation: All line concepts can be automated to the highest degree to have more automation, repeatability and to optimize the production flow.
Great flexibility: A wide range of options is available for each of the various machines to make all types of breads and process all different dough types.
Wide application: Various types of flours can be used: wheat, rye, spelt, quinoa, teff, amaranth and many other types of strong and less strong flour.
Free technical and technological support: During the process of configurating the optimal production line WP Haton offers project engineering, test baking, and optimizing hardware in our BreadLab.
Blue Value: Excellent proactive service, installation, commissioning, Blue Control on line service, Blue Box wear / spare parts – 24 / 7.
Made for daily use
- High weight accuracy
- Dust flour free processing
- Reduced oil consumption divider
(savings up to 60%)
- Many bread types and shapes possible
- Large degree of repeatability
- Recipe control / automation
- Blue Box concept per machine
- Operation, cleaning and service friendly
- Pro-active Blue Value solutions possible
- High weight accuracy
- Dough friendly handling and processing of the various products
- Nearly all types of dough can be handled efficiently
- High water absorption rates can be processed
- Fully automatic make up
- Multipurpose technology
- Minimum flour use
- Perfect end products
- Simple operation
- Low maintenance cost
- Easy cleaning and maintenance
- No dough waste
Equipment for CLASSICA
- Dough divider type B or V 300, Parta U, Parta U XL, B or V 700, V 900
- Dough rounder type CR 59, CR 59 AT, CCR 59, CCR 69 AT
- Intermediate proofer type BIP, BIP E, BIP M, CleanProofer, Belt proofer
- Bread moulder type BM 51, Combi E1 or E2, BM 2-40, BM 3-40, BM 3-80, BM 4-80, magnetic panner, DecoSeeder, Twister
B 300 divider V 300 divider
Parta U divider
Parta U XL divider
B 700 divider V 700 divider
V 900 divider
CR 59 rounder
CR 59 AT rounder
CCR 59 rounder
CCR 69 AT rounder
BIP E proofer BIP M proofer
BM 51 moulder
Combi E1 Combi E2
BM 2-40 moulder
BM 3-40 moulder
BM 3-80 moulder
BM 4-80 moulder
Capacity for CLASSICA
from 500 to 10,000 pcs/h
Dough weight range
100 - 1800 gr.
Proofing time for CLASSICA
specified by client
(capacity < 1,600 pcs/h):
Dough divider type B 300, B 300-D
or Parta U
Conical rounder type CR 59
Intermediate proofer type BIP-E
Long moulder type BM 51 A
or type BM 51 B
Example CLASSICA L
(capacity < 3,600 pcs/h):
Conical rounder type CR 59 or CCR 59
Intermediate proofer type BIP M or BIP 72
Long moulder type BM 2-40 BT
Classica, artisan bread line 1,600 pcs/h
Classica L 3,600 pcs/h
Classica XL, for high-speed lines 10,000 pcs/h
Flours that can be used:
Wheat, rye, spelt, quinoa, teff, amarant, oatmeal
Shapes that can be made:
Round, long, oblong, pan bread, open top, biscotte, lidded, string bread, flat
WP Haton, the leading brand in dough processing
in speed / weight / shape, accurate, long life cycle
Dough friendly performance offered by a Dough Friendly Company
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